This post may contain affiliate links. Please read our disclosure policy.
Marshmallow Frosting is one of our favorite easy frostings when we want something sweet, fluffy, and fun for cupcakes. It has that creamy marshmallow flavor from Marshmallow Fluff, plus butter, powdered sugar, and vanilla to make it smooth and pipeable.
We love using this on chocolate cupcakes, vanilla cupcakes, s’mores desserts and birthday treats. It’s simple to mix together, easy to pipe, and gives any dessert that sweet marshmallow finish kids and adults love.
We’ve made this frosting countless times because it is fast, dependable, and uses ingredients we often have on hand. If you love this recipe, be sure to try Chocolate Buttercream Frosting, Cinnamon Cream Cheese Frosting, Vanilla Buttercream Frosting, and Sugar Cookie Frosting too.
Why you’ll love it + Why it works:
- Only Four Ingredients: This frosting comes together with simple ingredients you may already have in your kitchen.
- Ready in Minutes: It takes just a few minutes to mix up, making it perfect for busy baking days.
- Perfect for Piping: The texture is smooth and fluffy, making it great for decorating cupcakes and cakes.
- Balanced Sweetness: Butter helps balance the sweetness for a frosting that is rich without being overwhelming.
Marshmallow Frosting Ingredients
- Butter (½ cup, room temperature): Creates a rich, creamy base and helps give the frosting structure. Be sure the butter is softened so it mixes smoothly.
- Marshmallow Fluff (7 ounces): Adds the signature marshmallow flavor and creates the light, fluffy texture that makes this frosting so good.
- Powdered Sugar (1 cup): Sweetens the frosting while helping it hold its shape for spreading and piping.
- Vanilla Extract (1 teaspoon): Adds warm flavor and enhances the sweetness of the marshmallow.
How to Make Easy Marshmallow Frosting
COMBINE. Beat butter and powdered sugar until fluffy and well mixed. Mix in fluff and vanilla by hand and mix well.
PIPE. Add to a piping bag and pipe onto cupcakes.
Kristyn’s Recipe Tips
- Let the butter come fully to room temperature for the smoothest frosting.
- Sift the powdered sugar if it has lumps to ensure a silky texture.
- Avoid overmixing after adding the Marshmallow Fluff to help maintain a light, fluffy consistency.
- If the frosting feels too soft for piping, chill it for 15 to 20 minutes before decorating.
Marshmallow Frosting Recipe
Video
Ingredients
- ½ cup butter, room temperature
- 7 ounces Marshmallow Fluff
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Beat butter and powdered sugar until fluffy and well mixed.
- Mix in fluff and vanilla by hand and mix well.
- If the frosting feels too soft for piping, chill it for 15 to 20 minutes before decorating.
- Then add frosting to piping bag and pipe onto cupcakes.
Notes
- Let the butter come fully to room temperature for the smoothest frosting.
- Sift the powdered sugar if it has lumps to ensure a silky texture.
- Avoid overmixing after adding the Marshmallow Fluff to help maintain a light, fluffy consistency.
- If the frosting feels too soft for piping, chill it for 15 to 20 minutes before decorating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store leftover frosting in an airtight container in the refrigerator for up to 5 days. Freeze the frosting in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and stir before using.
Make it in advance and store it in the fridge for several days before using. As long as it is kept cool, it will stay in good condition.
You can even frost your cupcakes a day or two in advance, and keep in the fridge until you’re ready to serve.
More Like This
Frosting Recipe
Berry Buttercream Frosting
10 mins
Chocolate Chip Frosting
5 mins
Strawberry Frosting
5 mins
Caramel Frosting Recipe
15 mins
Collections
This recipe was first shared in August, 2012.
Hi Kristyn, please supply your fluff recipe
Hi! I typically just use the Jet Puffed marshmallow fluff that you can buy from the store. 🙂
The frosting is delicious! I make it all the time with my s’mores cupcakes but I have a problem. The frosting is so quick to melt. How do I fix this problem?
I’m so glad you enjoy the frosting! So, some things you can try are to add a bit more powdered sugar to stiffen it up. I wouldn’t add more than a couple tablespoons at a time, and then mix well to see how it affects the consistency. That might thicken it a bit and help it not melt as quickly. You can also put it in the fridge for a while to see if that does the trick.
great! just what I was looking for ! thanks sooooo much
You’re welcome! I’m so glad you enjoyed the frosting!
I mixed the vanilla at the wrong place. Icing was very liquid. I sprinkled flaked coconut on top. It didn’t look too good but was a big hit with family. Lots of second helpings.
I’m glad the family enjoyed the frosting!! Thanks for giving the recipe a try.
This recipe melted in the Texas heat and covered 14 cupcakes ( piped). I used another can of commercial buttercream frosting with 1 tbsp of unflavored gelatin and it held up better to the heat. What do you add to this recipe so it wont melt ?
The flavor was ok but not still too sweet for me.
I’d say possibly add a bit more powdered sugar. You can also try to refrigerate before piping to help it set up a bit. Heat and humidity can definitely affect the consistency of a homemade buttercream.
Really good but very sweet and very little instructions which made it hard to tell if I was doing it right.
Thanks for the feedback and for giving the recipe a try!
Kristyn help! Our marshmallow frosting recipe came out very thin. How do we save it?
can you use Imperial spread in place of butter
I haven’t ever tried using it but you certainly could. You’ll have to let us know how it turns out if you do swap out the butter.
Not sure why, but my frosting held no shape. Cooled cupcakes completely yet frosting was so soft it just drooped off of them.
Will try this soon. Do you need to mix the fluff by hand or can it mix in the stand mixer?
I like to mix it in by hand. It keeps everything light and fluffy and prevents it from being over mixed.
Thank you so much for sharing this recipe! I’ve made it several times. I made it into a Delicious butter marshmallow for a by adding 1/4 to 1/2 cup of creamy peanut butter.
The addition of peanut butter to the marshmallow frosting sounds heavenly! I’ll have to try that out. Thanks for sharing what you did!
Does this hold up.in summer heat?
Because it is a buttercream based frosting, I’d say it will start getting melty if it sits out in the summer heat for very long. But you can make ahead of time and store the frosted cupcakes in the fridge (or even the freezer) and that may help it hold it’s shape for a bit longer if it is out in the heat. If the frosting is runny, you can try adding more powdered sugar a little at a time. And then again, refrigerating it might help too!
Can this frosting be used in a cookie dipper? Or does it dry too stiff/crusted to scoop up with a sugar cookie?
The frosting stays pretty soft but it thick (kind of like a buttercream consistency). So perhaps that would work? I haven’t ever tried using a cookie dipper before!